Keeps you full and warms you inside out!
1 cup raw cashews, soak for around 3 - 8 hours if you don't have a high power blender, you can reduce soaking time by using hot water.
4 medium potatoes
5 cups vegetable broth
3 large leeks
2 small onions, or one large
1 tsp dried thyme
2 cloves garlic, minced
1 tbsp coconut oil
salt and pepper to taste
Bring a pot of water, big enough to fit the potatoes in, to a boil. Place your potatoes in the pot of boiling water and cook until they are tender when pierced with a fork, drain and set aside. Meanwhile, sauté the leeks, onion, thyme, garlic, salt and pepper in the coconut oil until the leeks and onions are soft and starting to turn translucent, do not brown them!
Put your cashews and vegetable broth in a blender and blend on high until the mixture is smooth, about three minutes.
If you would prefer a thinner soup base with chunks, now is the time to set aside some or all of the potatoes and/or sautéed leeks. If you’re blending in some or all of the vegetables, add them to your blender with the cashew broth and blend on high for another three minutes or until smooth.
Place your cashew broth on the stove in a large pot and add any of the reserved vegetables. Bring to a simmer to thicken the cashew broth, stirring regularly. Once brought to a simmer turn heat off and serve.
When serving you can garnish with caramelized onions or something green such as chopped chives or parsley. Enjoy!
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